One Pot Mexican Stroganoff

Hectic days call for quick dinners and this one is speedy and tasty all at once.

So what’s the deal-e-o with this casserole type meal? Well, it’s part Mexican and part stroganoff, sort of. It’s got a Mexican flair from the lovely enchilada sauce. It’s not by any means a traditional stroganoff, but it has elements of it here, like the pasta, meat, mushrooms, and creamy sauce. My husband says it’s nothing like a stroganoff… like at all, but he admits that he’s comparing it to the real deal. It’s hard to explain so you’ll really have to try it to see what we’re talking about.

I don’t like to get hung up on titles so call it whatever you like. I call it delicious and that’s all that matters. Actually, it really matters if my husband likes it because he’s taking the leftovers in for lunch this week. (By the way, he does like it. 🙂 )

Casseroles… why do I love thee? Let me count the ways. #1 It’s easy and quick to whip up. #2 You only need one pot. You’re welcome. 😉 #3 The kids love it. You don’t have to tell them that you used ground turkey and Greek yogurt instead of beef and sour cream… you know, healthy stuff. 😉

Casserole, I have one beef with you. (Not literally beef in this case.) Why, oh why, do you look ugly in photos?!? Seriously, delicious they may be, but they are not friendly to a food blogger’s camera.

One Pot Mexican Stroganoff Recipe
(About 4 servings)

Ingredients:

2 tablespoons oil

1 pound ground turkey meat

1 small sweet onion, diced

salt and pepper (to taste)

8 ounces sliced mushrooms

1 can (6 ounces) tomato paste

1 can (10 ounces) enchilada sauce

2 cups low sodium chicken broth

2 cups pasta (I used rotini pasta.)

1 cup Greek yogurt (You could also use sour cream instead.)

(optional) sprinkling of fresh chopped parsley on top

Directions:

In a large skillet, over Medium heat, heat the oil.

Add in the ground turkey and diced onions. Season with a pinch of salt and pepper. Stir to break up the meat and cook it for about 2 minutes.

Stir in the mushrooms and cook until they are tender.

Stir in the tomato paste, enchilada sauce, and chicken broth, and bring it to a boil. (I raised the heat to High and put the lid on the pot to help it get to boiling sooner.)

Once it is boiling, add in the pasta and reduce the heat to a simmer. Cook for about 12 minutes or until the pasta has cooked through but is al dente. Stir occasionally to prevent the ingredients from sticking to the pot.

Believe it or not, my husband said the same thing! So I’ve been trying to find a good classic stroganoff recipe. I stumbled onto this Mexican version instead and it sounded interesting. We love this version, but I’m still on the hunt for that perfect classic recipe.